Creamy Italian Chicken Carbonara (Printable Version)

Creamy Italian pasta with tender chicken, crispy bacon, and silky Parmesan-egg sauce. A comforting main dish ready in just 35 minutes.

# Ingredient List:

→ Pasta

01 - 12 oz spaghetti or fettuccine

→ Proteins

02 - 7 oz cooked chicken breast, shredded
03 - 5 oz bacon or pancetta, diced

→ Sauce

04 - 3 large eggs
05 - 2 oz grated Parmesan cheese
06 - 1/4 cup heavy cream, optional
07 - Salt and freshly ground black pepper to taste

→ Aromatics

08 - 2 cloves garlic, finely chopped

→ Garnish

09 - Extra grated Parmesan cheese for serving
10 - Fresh parsley, chopped, optional

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain completely.
02 - Heat a large skillet over medium heat. Add bacon or pancetta and cook until crisp, approximately 5 minutes. Add garlic and sauté for 1 minute until fragrant. Stir in shredded chicken to warm through. Remove from heat.
03 - In a bowl, whisk together eggs, grated Parmesan, cream if using, and a generous amount of black pepper until well combined.
04 - Add drained pasta to the skillet with bacon, garlic, and chicken, tossing thoroughly to combine all ingredients.
05 - Pour egg-Parmesan mixture over pasta, tossing quickly and continuously off the heat to create a creamy sauce. Add reserved pasta water gradually until sauce reaches desired consistency.
06 - Transfer to serving plates immediately. Top with extra Parmesan cheese and chopped parsley if desired.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, perfect for busy weeknights when you want real flavor without the fuss.
  • The creamy sauce clings to every strand of pasta without needing a heavy cream base if you skip it.
  • Leftover chicken gets a second life in a dish that tastes like you planned it all along.
  • Crispy bacon adds a salty crunch that balances the silky Parmesan-egg coating beautifully.
02 -
  • Always toss the pasta with the egg mixture off the heat or you'll end up with scrambled eggs instead of a silky sauce, a mistake I made exactly once before learning my lesson.
  • Reserve more pasta water than you think you need because it's much easier to thin the sauce than to try to thicken it once it's too loose.
  • Freshly grated Parmesan is non-negotiable here because the pre-shredded kind won't melt smoothly and can leave your sauce gritty and disappointing.
03 -
  • Warm your serving bowls in a low oven or with hot water before plating so the pasta stays hot and the sauce doesn't seize up on contact with cold ceramic.
  • If you're nervous about scrambling the eggs, temper them first by whisking in a few spoonfuls of the hot pasta water before adding the mixture to the skillet.
  • Use tongs instead of a spoon to toss the pasta because they let you lift and coat each strand evenly without breaking the noodles.
  • A microplane grater makes quick work of the Parmesan and gives you a finer texture that melts into the sauce more smoothly than coarse shreds.
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